Peach Melba Princess Cakes
[Vegan]

To Make the Peach Purée:

1. Slowly cook the peaches on a heavy bottom saucepot over low to medium heat while stirring often.
2. Once the peaches start to break down and get mushy, transfer to a blender or food processor (be careful if it is very hot) and blend to smooth.

To Make the Raspberry Compote:

1. Add sugar if you like, up to ¼ cup.
2. Cook over low heat until soft and mushy. You can blend to a sauce or keep it chunky.

To Make the Cake:

1. Combine all the dry ingredients including the light brown sugar and the egg replacer in a mixing bowl and blend well.
2. Combine the almond milk with the vanilla extract then add the peach purée.
3. Add the vegan butter to the dry ingredients on the mixer bowl and blend on medium speed to a fine mealy consistency
4. Add the almond milk/purée mixture while mixing on medium speed until all is incorporated, then whip on high speed for 30-45 seconds.
5. Portion the batter into the greased mini bundt pan and bake immediately at 350°F preheated oven for approximately 28 to 35minutes or until they start to get golden brown and springy to the touch when gently pressed in the centers.